Irish Moss Blancmange is a traditional Irish recipe for a classic dessert of milk flavoured with sugar and fruit or flavourings set with agar extracted from Irish moss (carragheen) into a blancmange. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Moss Blancmange.
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This is a traditional Irish recipe for a classic, unflavoured blancmange made with milk set with the natural agar found in fresh Irish moss (carragheen) that can be varied by adding stewed fruit and/or flavourings, as desired.
Ingredients:
60ml packed fresh Irish Moss (carragheen)
1l milk
100g sugar
pinch of salt
60ml stewed fruit and/or flavourings, as desired (eg almond extract, vanilla extract etc)
Method:
Wash the Irish moss in several changes of cold water then combine with the milk in the top of a bain-marie (double boiler). Cook over boiling water for 30 minutes (no more), stirring occasionally, then take off the heat and strain through a fine-meshed sieve lined with muslin or cheesecloth.
Discard the remaining Irish moss then stir the sugar and salt into the liquid until dissolved. Set aside to partially cool (when thickened but not completely set) then fold in the fruit purée or the flavourings and pour into a wetted mould. Transfer to the refrigerator and allow chill and set over night before un-moulding and serving. Raspberries, blackberries, elderberries, rhubarb and honey make excellent flavourings additions.
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